Okay, besties, this cake is THE moment. My Brown Butter Salted Caramel Pumpkin Bundt Cake is basically fall in dessert form. Imagine the coziest, softest pumpkin spice cake with nutty brown butter running through it, topped with a fluffy cream cheese frosting and a generous drizzle of salted caramel.
It’s rich, it’s spiced, and it’s a little bit fancy but totally doable. Every bite melts in your mouth and makes you want to light a candle, throw on a sweater, and live your best fall-girl life. One reader said she’s never had anything like it before, and another called it “all the best flavours in one cake.” I couldn’t agree more!
If you’ve ever had a Nothing Bundt Cake, this one gives you that exact same look with those thick, pretty stripes of frosting, but even better because it’s homemade. It’s the dessert I want on every Thanksgiving and Friendsgiving table. Sorry, pumpkin pie!
P.S. Make the cake the day before! It gets even more moist overnight, and then all you have to do on the big day is frost it and drizzle on the caramel.
Ingredients Needed
For the Cake
- Unsalted Butter: The star of the show! Browning the butter gives it a nutty, toffee-like flavor that makes this cake unforgettable. It adds a depth and warmth that pairs perfectly with pumpkin and caramel. Let it cool before mixing so it doesn’t cook the eggs.
- Light Brown Sugar: Brown sugar adds moisture and richness. Its molasses flavor makes pumpkin desserts taste extra cozy. Pack it firmly into the measuring cup. It’s also what keeps this cake soft for days.
- Granulated Sugar: A little white sugar balances the sweetness and helps with structure. It works with the brown sugar to give the cake a tender crumb. Just a quarter cup does the trick.
- Eggs: Eggs give the cake structure, richness, and moisture. They help it bake up fluffy while holding everything together. Room temperature eggs blend into the batter most smoothly.
- Pumpkin Purée: The heart of the recipe! One full 15 ounce can adds moisture, natural sweetness, and that iconic fall flavor. Make sure it’s pure pumpkin, not pumpkin pie filling. And you’ll use the WHOLE can, so no leftovers.
- Sour Cream: Sour cream keeps the crumb tender and moist. Its little bit of tang balances all the sweetness. Full fat gives you the best texture.
- Vanilla Extract: Vanilla makes every other flavor taste better and adds warmth. It rounds out the spices and the brown butter. Pure vanilla is best here.
- All-Purpose Flour: Flour is the structure of the cake. Spoon it into your measuring cup and level it off so you don’t pack in too much. Too much flour makes a dry, dense cake.
- Baking Powder: Baking powder helps the cake rise beautifully and stay light instead of dense. Make sure yours is fresh. If it’s been in the pantry since last fall, grab a new one!
- Salt: Salt brings out the sweetness and the spices. It keeps the cake from tasting flat. Don’t skip it!
- Cinnamon and Pumpkin Pie Spice: The cozy spice duo that gives this cake its fall identity. Two teaspoons of each makes the cake warm and perfectly spiced without being overpowering. Your kitchen will smell AMAZING.
For the Cream Cheese Frosting
- Cream Cheese: Cream cheese makes the frosting tangy, creamy, and rich. It balances the sweet cake and caramel. Use full fat, block-style cream cheese at room temperature so it whips up smooth.
- Unsalted Butter: Butter makes the frosting fluffy and sturdy enough to pipe. One cup (2 sticks) gives you that thick, bakery-style frosting. Make sure it’s soft but not melty.
- Powdered Sugar: Powdered sugar sweetens and thickens the frosting. It’s what makes those thick stripes hold their shape. Sift it for the silkiest finish.
- Vanilla Extract: A teaspoon adds warmth and makes the frosting taste like the inside of a bakery.
For the Topping
- Salted Caramel Sauce: The irresistible sweet and salty finish on top. Chef’s kiss! Use store-bought or my 4 Ingredient Homemade Salted Caramel Sauce. Warm it slightly so it drizzles in pretty ribbons.
- Flaky Sea Salt: A sprinkle on top makes the caramel pop and gives every bite a little crunch.
Substitutions and Modifications
- Flour: Use a 1:1 gluten free flour blend if needed.
- Sour Cream: Swap in full fat Greek yogurt or buttermilk.
- Pumpkin Purée: Sweet potato purée works for a fun twist.
- Salted Caramel: Store-bought works in a pinch. Just warm it slightly before drizzling. Or make my homemade salted caramel sauce!
- Spices: No pumpkin pie spice? Use 1 extra teaspoon of cinnamon plus ½ teaspoon each of ginger and nutmeg.
- Add-Ins: Fold in 1 cup of chocolate chips or chopped toasted pecans.
- No Bundt Pan: See the cake pan section below!
Why You’ll Love This Recipe
- A Total Showstopper: It looks like it came from a bakery, but the batter comes together in one bowl with a whisk.
- Brown Butter Magic: Brown butter gives the cake a deep, nutty flavor that sets it apart from every other pumpkin cake.
- The Perfect Thanksgiving Dessert: It’s make-ahead friendly, feeds 12, and the cream cheese frosting pipes beautifully for that Nothing Bundt Cakes look.
Equipment Needed
- Bundt Pan (10 to 12 cup): For that signature shape and even baking.
- Mixing Bowls: You’ll need a few for separating wet and dry ingredients.
- Electric Mixer: To cream the frosting and combine ingredients easily.
- Rubber Spatula: Perfect for folding in dry ingredients without overmixing.
- Piping Bag: For that Nothing Bundt Cakes style frosting design.
What Is Brown Butter (and How to Make It)
Brown butter, or beurre noisette, is regular butter cooked until the milk solids toast into golden brown specks. It gives the butter a nutty, caramel-like flavor. It’s pure magic and instantly upgrades any recipe!
- Add the butter to a light-colored saucepan over medium heat.
- Stir constantly as it melts, foams, and starts to turn golden brown.
- Once it smells nutty and you see browned bits on the bottom, take it off the heat right away.
- Pour it into a heatproof bowl, scraping in all the brown bits, and let it cool for 10 minutes before using.
Brown Butter Salted Caramel Pumpkin Bundt Cake
Video
Ingredients
For the Cake
- 1 cup (227 g) unsalted butter 2 sticks
- 1 ½ cups (330 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 4 large (4 large) eggs
- 15 oz (425.24 g) pumpkin purée not pumpkin pie mix!
- ¼ cup (57.5 g) sour cream
- 1 teaspoon (4 g) vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) salt
- 2 teaspoons (4 g) cinnamon
- 2 teaspoons (4 g) pumpkin pie spice
For the Frosting
- 8 oz (226.8 g) cream cheese, room temperature
- 8 oz (226.8 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar
- 1 teaspoon (4 g) vanilla extract
For the Topping
- ¼ cup (56.5 g) salted caramel sauce homemade or store-bought — here’s how to make my homemade version
- Flaky sea salt for topping
Instructions
- Prep the pan. Preheat your oven to 350°F (177°C). Generously grease a 10 to 12 cup Bundt pan with butter or nonstick spray, getting into every single groove, then lightly dust it with flour and tap out the extra. This is the secret to a cake that slides right out!
- Brown the butter. In a light-colored saucepan, melt the butter over medium heat, stirring constantly, until it’s golden and smells nutty. Pour it into a large mixing bowl, scraping in all the toasty brown bits, and let it cool for 10 minutes.
- Mix the wet ingredients. Whisk the brown sugar and granulated sugar into the cooled brown butter until smooth. Add the eggs and vanilla and whisk again until fully combined and glossy.
- Add the pumpkin and sour cream. Whisk in the pumpkin purée and sour cream until the batter is smooth and creamy.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- Fold it together. Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Don’t overmix, or the cake can turn out dense.
- Bake. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick or skewer inserted in the center comes out clean.
- Cool completely. Let the cake cool in the pan for exactly 10 minutes, then flip it out onto a wire rack. Let it cool for at least 2 hours before frosting. I know it’s hard to wait, but a warm cake will melt the frosting right off!
- Make the frosting. Beat the cream cheese, butter, and vanilla with an electric mixer until smooth and creamy. Gradually add the powdered sugar and beat until thick and fluffy.
- Pipe. Spoon the frosting into a piping bag and pipe thick stripes over the cake (see how below!).
- Finish. Warm the salted caramel slightly, drizzle it over the top, and sprinkle with flaky sea salt. Slice and ENJOY!
How to Pipe the Frosting (Nothing Bundt Cakes Style)
That signature look is SO much easier than it seems!
- Spoon the frosting into a large piping bag and snip off about ¾ inch from the tip. No piping tip needed. A zip-top bag with the corner cut off works too.
- Start at the bottom outside edge of the cake. Squeeze firmly and pull the frosting straight up the side, over the top, and down into the center hole.
- Repeat all the way around the cake, leaving a little space between each stripe. Follow the grooves of the Bundt as your guide.
- If the frosting feels too soft to hold its shape, chill it for 10 to 15 minutes and try again.
No Bundt Pan? Use Cake Pans!
This batter works beautifully in regular cake pans. Keep the oven at 350°F, fill the pans no more than two-thirds full, and start checking early.
- Two 9-inch round pans: 30 to 38 minutes
- Three 8-inch round pans: 25 to 30 minutes
- One 9 x 13 inch pan: 35 to 45 minutes
- Two loaf pans: 45 to 55 minutes
- About 24 cupcakes: 18 to 22 minutes
- Mini Bundts: 30 to 35 minutes
For round pans, grease them and line the bottoms with parchment. Let the layers cool completely, then stack them with cream cheese frosting and a drizzle of salted caramel in between.
Storage Instructions
- Counter: Because of the cream cheese frosting, the frosted cake shouldn’t sit out for more than 2 hours. An unfrosted cake keeps at room temperature, tightly covered, for up to 2 days.
- Fridge: Store the frosted cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 30 minutes before serving so the frosting softens, or warm a slice for 10 to 15 seconds in the microwave.
- Freezer: Freeze the unfrosted cake, wrapped tightly, for up to 2 months. Thaw overnight in the fridge, then frost and drizzle.
Make Ahead for Thanksgiving
This cake is MADE for Thanksgiving because it actually gets better on day two!
- Up to 2 weeks ahead: Make the salted caramel and keep it in the fridge.
- 1 to 2 days ahead: Bake the cake, cool it completely, and wrap it tightly. Make the frosting and refrigerate it.
- Thanksgiving morning: Let the frosting soften on the counter for 30 minutes, give it a quick whip, then pipe, drizzle, and sprinkle with flaky salt.
Tips and Tricks
- Use room temperature ingredients. Room temperature eggs, sour cream, cream cheese, and butter mix together smoothly and evenly.
- Grease the pan right before you fill it. Greasing too early lets the oil slide down and pool at the bottom, which causes sticking.
- Cool the cake fully before frosting. A warm cake will melt the frosting right off.
- Warm your caramel slightly. It drizzles in those perfect glossy ribbons. Leftover caramel is delicious on ice cream or in your coffee!
Frequently Asked Questions
What if I don’t have a Bundt pan?
No Bundt pan, no problem! This batter works beautifully in regular cake pans. Divide it between two greased and parchment-lined 9-inch round pans and bake at 350°F for 30 to 38 minutes, or use three 8-inch round pans and bake for 25 to 30 minutes. You can also bake it in a 9 x 13 inch pan for 35 to 45 minutes or in two loaf pans for 45 to 55 minutes.
Can I make mini Bundts or cupcakes?
Totally! Bake cupcakes for 18 to 22 minutes and mini Bundts for 30 to 35 minutes. You’ll get about 24 cupcakes.
How do I keep my Bundt cake from sticking?
Grease every groove of the pan with butter or nonstick spray, dust it with flour, and do it right before you pour in the batter. Let the cake cool in the pan for 10 minutes, then flip it out. Waiting too long makes it stick.
Can I make this ahead of time?
Absolutely! Bake the cake a day or two before, let it cool, wrap it tightly, and frost it the day you serve it.
Can I freeze this cake?
Yes! Freeze the unfrosted cake for up to 2 months. Thaw it in the fridge overnight before frosting.
Can I use store-bought caramel?
You can! Warm it slightly before drizzling. If you want to make your own, my homemade salted caramel sauce only takes 4 ingredients.
Can I use pumpkin pie filling instead of pumpkin purée?
No. Pumpkin pie filling already has sugar and spices added, so the cake would turn out too sweet and the texture would be off. Look for a can that says 100% pure pumpkin.
Why is my Bundt cake dense?
The usual reasons are overmixing the batter or packing too much flour into the measuring cup. Fold the dry ingredients in gently and spoon and level your flour.
More Pumpkin Recipes and Thanksgiving Desserts You’ll Love
Do you LOVE pumpkin? Check out more of my favorite pumpkin recipes:
- Gooey Pumpkin Brown Butter Cake
- Brown Butter Salted Caramel Pumpkin Cake
- Salted Caramel Pumpkin Crunch Cake
- Pumpkin Coffee Cake
- Brown Butter Pumpkin Cupcakes
- Brown Butter Pumpkin Chocolate Chip Crumble Bread
- Brown Butter Chocolate Chip Pumpkin Bread
- Pumpkin Banana Chocolate Chip Bread
- Brown Butter Salted Caramel Pumpkin Cookies
- Starbucks Pumpkin Cream Cheese Muffins
- Chocolate Swirl Pumpkin Muffins
- Brown Butter Pumpkin Cinnamon Rolls
- Brown Butter Pumpkin Crumble Buns
Building your Thanksgiving dessert table? Add my Best Homemade Apple Pie, Salted Caramel Pretzel Cheesecake, or Salted Caramel Apple Crumble Cheesecake. Love a Bundt? Try my Funfetti Bundt Cake next. And don’t forget a Homemade Pumpkin Spice Latte to sip alongside!
Let’s Get Baking!
This Brown Butter Salted Caramel Pumpkin Bundt Cake is everything fall baking should be. Warm, cozy, rich, and SO darn beautiful. Once you make it, it’ll become your new Thanksgiving tradition, and everyone will beg you for the recipe!
If you make it, snap a photo and tag me @munchiesbymallory on Instagram and TikTok so I can see your cozy fall creations. And don’t forget to leave a review below. It helps more than you know!
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